Best 4 Crispy Tofu Fingers Recipes

CRISPY NO-OIL BAKED TOFU FINGERS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside (or use a Silpat pad).
• Drain tofu and press slightly with napkins or paper towels. Cut each tofu block into 12 equal slices. Slice the block in half, then slice each half in half again--now you have fourths. Cut each fourth into 3 slices, about 1/4 inch thick.
• Pour 1/2 cup nutritional yeast into plate. Coat each slice of tofu in nutritional yeast. Start with the edges then do the larger sides, this will minimize buildup on your fingers. Lay each slice on your prepared baking sheet.
• After all slices are coated, sprinkle liberally with your favorite no-salt seasoning.
• Bake in the oven, at 375 degrees for 30 - 40 minutes (depending on your desired crunch). You do not need to flip the slices during baking. You'll know they are ready when the edges are just starting to get brown and lift off the pan.
• Let the fingers rest for at least 5 minutes before using a spatula to remove.

CRISPY BAKED TOFU FINGERS/NUGGETS (LOW FAT)

Steps:

• Wisk together tamari (or soy sauce), teriyaki, and mirin (or vinegar/sugar) Set aside.
• Cut tofu into 1/2 inch slices and then each slice into half lengthwise to get "fingers." If making "nuggets", cut tofu into 1 inch cubes. Place cubes or fingers into tamari marinade and place in fridge for at least an hour. (the longer you leave it, the more intense the flavour -- sometimes I make this ahead the night before and let it sit in the fridge overnight)
• After marinating, preheat oven to 400 degrees.
• Remove tofu from marinade and shake off excess marinade. Place Shake 'n Bake mix in shallow dish or plate and coat each piece of tofu with the crumbs making sure to coat all sides. (press the tofu down into the mix to make sure it sticks well)
• Place breaded tofu on a cookie sheet that has been sprayed lightly with non-stick cooking spray and bake in oven for 10 minutes, flip tofu, then bake another 10 or until golden and crispy.
• Serve with BBQ sauce, ranch, marinara, teriyaki or any other sauce you desire! :).

CRISPY TOFU FINGERS

Steps:

• Coat a cookie sheet with oil.
• Slice tofu lengthwise, about 1/4 inch thick, and pat dry.
• Put the sauce into a dish, and dip each piece of tofu into the sauce, coating it well (I used barbecue sauce, and it was tasty).
• Place the tofu on the cookie sheet in a single layer (Pieces can be touching, but should not overlap).
• Sprinkle on desired seasoning.
• Bake at 400 degrees for 20 to 30 minutes, depending on how crispy you like it.
• Some people like it very chewy, while others prefer it when it's still soft.

CRISPY-EDGED QUESADILLA

Steps:

• Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
• Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
• Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.